Chicken Breasts Stuffed - cooking recipe

Ingredients

2 1/2 Tbsp. Italian-seasoned bread crumbs
2 tsp. grated lemon rind
1/4 tsp. salt
1/4 tsp. black pepper
1 (6 oz.) jar marinated artichoke hearts, drained and chopped
1 (3 oz.) pkg. herbed feta cheese
4 (6 oz.) skinless, boneless chicken breast halves

Preparation

1. Preheat oven to 375 degrees. 2. Combine first 6 ingredients; stir well. 3. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4 inch thickness using a meat mallet or rolling pin.
Top each breast with 2 tbsp. cheese mixture; roll up jelly roll fashion.
Tuck in sides; secure each roll with wooden toothpicks. 4. Heat a large skillet coated with cooking spray over medium-high heat.
Add chicken to pan and cook 3 minutes on each side or until browned.
Remove from pan and place in baking pan sprayed with PAM.
Bake at 375 degrees for 15 minutes or until chicken is done.